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December 15, 2006


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I was looking for a persimmon-sauce recipe when I stumbled over your blog. Thank you for this post (and so many of the other posts I've since read)!

I have a suggestion that you might like: I hated the thought of getting rid of the cooking water, so instead of draining it I used a stick blender on the softened persimmons & water. That left me with a thin sauce, so I then simmered it a bit longer to thicken it. The simmering seemed to concentrate the flavors. Yum!

I wonder, if you thickened it further could you make a "persimmon pie" with it, in the way you would make a pumpkin pie from cooked and mashed fresh pumpkin?

EXACTLY what I was looking for - almost two years after your original post!

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